{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Warm mashed fava beans with tomato, cumin and lemon",
 "description": "A warm breakfast of fava beans cooked from dry, mashed half and half with tomato, cumin, lemon and olive oil, scooped up with whole-wheat pita.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H30M",
 "recipeIngredient": [
  "1½ cups dried fava beans (225 g), soaked, then simmered in fresh water until soft: about 4 cups cooked, 697 g",
  "3 tbsp olive oil (40.5 g)",
  "2 medium tomatoes (246 g), diced",
  "1½ tsp ground cumin (3.2 g)",
  "1 tsp garlic powder (3.1 g)",
  "½ tsp black pepper (1.2 g)",
  "⅜ tsp salt (2.3 g)",
  "¼ cup lemon juice (61 g), about 1¼ lemons",
  "½ cup chopped fresh parsley (30 g)",
  "4 small whole-wheat pitas (4-inch, 28 g each, 112 g)",
  "water, to soak and simmer the beans (drained off)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "The night before, cover the dried fava beans with cold water by 2 inches and soak 8 hours. Drain. Put them in a pot with fresh water to cover by 2 inches and bring to a boil, then turn the heat down to a simmer, with no salt in the pot."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer until a bean mashes easily between two fingers. At 5,430 ft water boils near 203 °F, so give them longer than a sea-level recipe says (our kitchen practice: we extend it), and go by the finger test, not the clock. Drain, saving ½ cup of the cooking water. You want about 4 cups of cooked beans."
  },
  {
   "@type": "HowToStep",
   "text": "Set a wide skillet over medium heat. Add the diced tomatoes, cumin, garlic powder and pepper with no oil. Cook, stirring, 5 minutes, until the tomatoes slump and the pan looks jammy."
  },
  {
   "@type": "HowToStep",
   "text": "Tip in the beans and the saved ½ cup of cooking water. Mash about half the beans with a fork or potato masher and leave the rest whole, so the pan is part creamy, part chunky. Cook 5 minutes more, stirring, until it is hot all the way through and thick enough to hold a spoon."
  },
  {
   "@type": "HowToStep",
   "text": "Off the heat, stir in the salt, lemon juice and parsley. Spoon into four bowls and pour ¾ tbsp (about 2¼ tsp) of the olive oil over each."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the pitas in a dry pan or the toaster, one per bowl, for scooping. Cool leftovers within 2 hours, 1 hour above 90 °F, then refrigerate, covered, up to 4 days (our kitchen practice; we hold no published source for it yet). Reheat to a boil, stirring, or to 165 °F, with a splash of water."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "378 kcal",
  "proteinContent": "17.1 g",
  "carbohydrateContent": "54.8 g",
  "fatContent": "11.7 g",
  "saturatedFatContent": "1.6 g",
  "sugarContent": "6.1 g",
  "sodiumContent": "359 mg",
  "fiberContent": "12.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/ful-medames.jpg",
 "imageAlt": "Warm mashed fava beans with diced tomato, cumin and lemon, olive oil, chopped parsley, with four small whole-wheat pitas beside the bowl, in a bowl",
 "url": "https://asharedpalate.com/ful-medames"
}